Thermal conductivity measurement technique vis-a-vis quality of fruit

Journal of Food Science and Technology

Volumn 38, Issue 5, 2001, Pages 484-486

  Mathur, R ^a   Lele, S S ^a  

^a UNIVERSITY OF MUMBAI   (India)

Author keywords

Fruit; Probe; Ripening and texture; Thermal conductivity

Indexed keywords

PH EFFECTS; PROBES; QUALITY CONTROL; TEXTURES; THERMAL CONDUCTIVITY;

THERMAL CONDUCTIVITY PROBES;

FRUITS;

EID: 0035439550     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (13)

1. Improved line heat source thermal conductivity probe
2. The thermal properties of tomato juice concentrates
3. Effective thermal conductivity of granular starch materials
4. Transient heat flow apparatus for determination of thermal conductivities
5. Banana
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7. Methods for determining thermal conductivity in foods
8. Experimental values of thermal conductivity of selected fruits and vegetables
9. Thermal properties of foods
10. A method of measuring the thermal coductivity of liquids
11. Thermal conductivity of surimi-measurement and modelling
12. Dielectric properties and thermal conductivity of marinated shrimp and channel cat fish